Find it. Use it. Reset it.

1. Agree the starting pointNina · Kitchen
   Day 1–7 · Local access decisions, item counts and timing definitions are agreed.

2. Try clearer storageOmar · Stores
   Day 8–14 · Both shifts test one bay; compare all 20 cycles and wrong selections.

3. Practice the resetPriya · Training
   Day 15–21 · Both shifts demonstrate the routine and record missed checks.

4. Recheck and hand overLeo · Management
   Day 22–30 · Repeat the sample, verify actions and agree the next review.

Proposed timing and fictional owners. Close each action after its check is met; a date alone does not prove completion.

1. SortAgree useful stock quantitiesNina · Kitchen

   Review dry-store stock with the responsible kitchen owner and authorize the disposition of unnecessary or expired items.

   Day 1–7 · Retained quantities match demand; food, allergen and expiry decisions follow the local process.

2. Set in orderGive each item a clear homeOmar · Stores

   Trial labeled locations for the selected stock group, preserving appropriate storage conditions and rotation rules.

   Day 8–14 · Twenty comparable retrieval cycles can be observed; wrong selections and missing stock are counted separately.

3. ShineFind the cause of residueOmar · Stores

   Clean through the approved food-service routine and investigate recurring spills, damaged packs or contamination sources.

   Day 8–14 · The responsible owner checks the source and recurrence; wiping alone does not close the concern.

4. StandardizeAgree a shift resetPriya · Training

   Create a short accepted location, replenishment and reset standard that the incoming team can use.

   Day 15–17 · A different shift demonstrates the reset and identifies what to do when stock or a check is missing.

5. SustainReview four weeks of useLeo · Management

   Record scheduled resets, missed checks and responses; review retrieval and request samples each week.

   Day 18–30 · Repeated-practice evidence supports any later Sustain assessment; the concept image cannot establish it.

6. SafetyCheck storage and accessNina · Kitchen

   The responsible food-service and site leads review storage, manual handling and aisle access before the trial.

   Day 1–30 · Local food and work controls are confirmed; unresolved concerns retain an owner and response date.

Proposed timing and fictional owners. Close each action after its check is met; a date alone does not prove completion.